Cavedale RhônesWell now that the puppies are gone, I’m back to regular posts. Long time followers will remember we were making Hoshigaki (Dried persimmon - see previous posts on this if interested ). They are ready. Here is one sliced and paired with a Cypress Grove midnight moon Gouda. Crackers not shown. I prefer it to quince paste. Better tooth and nice flavors. Paired this with a Law Grenache/Syrah from Paso Robles. #bougie
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